Mini Turkey Pot Pies

Here you have a great idea to use the leftover turkey and stuffing from Thanksgiving!! Eat them right away or freeze them for up to 10 days! I hope you like this recipe!

Makes 7 Mini Pies
  • 4 C shredded or chopped Turkey (leftover)
  • 5-6 C Leftover Stuffing Casserole
  • 1 package Refrigerated Biscuits (8 large biscuits)
  • 1  chopped onion
  • 1 C  chopped carrots
  • 2 Chopped Celery stalks
  • ¼   C Chopped Parsley
  • 8 oz sliced Mushrooms
  • 1-2  chopped potatoes
  • 1 C Corn kernels
  • 1 can Cream of  Mushrooms Soup
  • 2 - 2 ½ Chicken Broth
  • 2 TB Butter
  • 1 C Milk
  • ¼ Tsp Nutmeg
  • Salt
  • Black Pepper
  • 1 ½ TB all purpose flour

Make the Pie Filling:
In a large saucepan on medium heat, melt two tablespoons of butter and cook the onion for two minutes. Then add in the carrots, and celery, season with the nutmeg, salt and pepper to taste. Cover with a lid and cook for three more minutes. Then add in the mushrooms and the potatoes, cover with a lid and continue to cook for five more minutes.

After five minute the vegetables should be more tender, but not cooked all the way, push the vegetables to one side of the saucepan, and right here in the empty space, add in the flour, cook the flour for one minute, and then combine it with the vegetables.  Now add in the cream of mushroom soup,  one cup the milk and about two cups of chicken broth, also add in the turkey, the corn kernels and the fresh parsley, stir and cover with a lid and continue to cook on high heat for five more minutes.

After five minutes, taste the flavor add salt and pepper if needed, or you can also season this with chicken flavor bouillon seasoning if you want.  Once you are happy with the flavor, reduce the heat, and continue to cook this for about 15-20 more minutes or until the vegetables are well cooked.

Preheat the oven to 400ºF

To Make the  bottom-Pie Crust:
For the bottom pie crust, I’m using five to six cups of the leftover stuffing, so place that in the food processor and blend until you get the texture of small breadcrumbs.

Prepare the Pie Pans:
Spray each pie pan with cooking spray, and spoon about  three to four tablespoons of the stuffing breadcrumbs on each pie,  press down the bread crumbs all over the bottom and the sides of the pan so the pan will be well lined with the breadcrumb mixture.

Once the Pie pans are lined with the stuffing breadcrumbs, now spray them with more cooking spray and bake them at 400ºF for five minutes, just to brown them a bit. Set them aside until you are ready to use them.

Make the top-Pie Crust:
For this step I’m using one package of refrigerated biscuits dough, I’m using the Pillsbury Grands Original Home-style  biscuits,  a package of 8 large biscuits.

On a floured surface roll out each biscuit until you get your desire size and thickness.  Set them aside until you are ready to use them.

Finish the pies:
Fill the prepared pie pans with the vegetable and turkey filling, add as much as you want, then top each pie with the rolled out biscuit dough, press down around the edges of the pie to keep the top crust sealed in place.  And with a small knife make a small cut right on the center of each pie, to help the steam out.

Bake the pies at 400ºF for about 12-15 minutes or until the top crust is golden brown and cooked.

Eat them right away, or freeze them for up to 10 days!